Heat oil in a large skillet over medium high heat. Add the beef and brown it, then add the onion, garlic and all the seasonings. Stir and cook until well mixed and the onions are limp. Transfer to a covered saucepan and add the tomato puree and coffee. Cover and simmer the chili for an hour, adding a little water if it becomes dry. The chili should be thick and soupy. Add the masa and simmer for 10 more minutes. Serve in bowls sprinkled with cheese.

Per serving: 10 grams carbohydrate, 56 grams protein

*You can add chopped green bell peppers to this chili - 1 medium pepper, added along with the onions; will contribute a little less than 2 additional grams of carbs. You may want to delete the cornmeal in that case to keep the dish under 10 grams.